Homestead salad
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Recipe by: raymonde
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
10 oz Mixed vegetables; frozen
17 oz Red kidney beans; drained
1 c Celery; diced
1/2 c Onion; diced
1/2 c Green pepper; chopped
3/4 c Sugar
1 tb Flour, all-purpose
1 tb Mustard, prepared
1/2 c Vinegar
Cook vegetables according to package directions; drain. Set aside to
cool. Rince kidney beans and drain well. Combine celery, onion,
pepper, mixed vegetables, and kidney beans.
Combine sugar, flour, mustard, and vinegar. Cook over medium heat,
stirring constanly, until clear and thick. Let cool; then stir into
the vegetable mixture.
Refrigerate for 24 hours, stirring occasionally.
SOURCE: Southern Living Magazine, June 1974. Typed for you by Nancy
Coleman.
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